Harrietts Tomato

Gazpacho

Gazpacho
2 sliced white bread, crusts removed (optional)
2 garlic cloves
1-1/2 pounds ripe tomatoes, peeled, rough chop
        OR 1 box Pomi chopped tomatoes
1 small red onion, rough chop
1 red bell pepper, rough chop
1 green bell pepper, rough chop
few sprigs Italian parsley
2 Persian cucumbers, peeled, rough chop
3 tablespoons olive oil
2 tablespoons sherry vinegar
fine seasalt and freshly ground pepper to taste
1 avocado, diced fine, as garnish if desired

Soak the bread in water to cover for 3 minutes.  In a food processor or high speed blender, drop the garlic and onion and chop it.  Add the tomatoes, bell peppers and parsley.  Process until mixture is well chopped but not completely puréed.  Add cucumber and pulse until it is chopped but still chunky.  Add olive oil, vinegar, salt and pepper.  If the soup is quite liquid, squeeze the bread out with your hand and add to soup, process until just combined.  The bread can be omitted if preferred.  Adjust seasonings.  Garnish with avocado if desired.  Serve chilled.

Rose Jam Panna Cotta

Rose Jam Panna Cotta

3 tbsp. cold water
1 tbsp. powdered gelatin, (one envelope)
1 quart heavy cream
¼ tsp. real vanilla extract
¾ cup rose petal jam

In a small bowl, combine the cold water and gelatin and let soak about 10 minutes without stirring.

Meanwhile, in a medium saucepan, heat the cream. When it is very warm but not bubbling or scalding, add the 1/2 cup of the rose petal jam and the vanilla extract and stir well to dissolve. Turn off the heat and add the gelatin mixture, and stir again to dissolve.

Pour the mixture through a sieve, then into 6 wine or martini glasses and chill, uncovered, 2 hours. To serve, place a dollop of the remaining jam on each panna cotta. If you can find organic roses, put a rose bud on top of each.

Fresh Garden Pea Soup with Mint

Fresh Garden Pea Soup with Mint

1 bunch green onions
2 Tbsp butter
1cup shredded Boston, butter or bibb lettuce
3 cups fresh or frozen green peas
1/2 cup cream
2 Tbsp fresh chopped mint
salt & freshly ground pepper
thick Greek yogurt for garnish

Clean and slice green onions thinly.  Sautée gently in butter with salt and pepper until soft, about 5 minutes.  Add the lettuce.  Sautée until soft, about another 5 minutes.  Add the peas.  Barely cover with water and bring to a boil.  Immediately turn down to a simmer and, if using fresh peas, cook until just tender, 3-5 minutes.  If they are frozen, bring the soup to a boil and immediately turn it off.  Purée in blender, leave a little chunky.  Return to heat.  Add cream and mint, adjust seasonings.  Don't continue to cook it or it will lose its color.  Serve immediately with a garnish of yogurt.  Also great chilled.

Tomato Bruschetta

Tomato Bruschetta
2 ripe tomatoes, about 2/3 of a pound
1/4 cup extra virgin olive oil
1 clove fresh garlic, minced
2 teaspoons fresh thyme leaves
Fine seasalt & freshly ground black pepper
6 slices olive bread

Dice the tomatoes small and toss with the oil, thyme, salt and pepper.  Let the mixture sit for a good 15 minutes.  Grill the olive bread on both sides, no oil needed.  Divide the tomatoes on top of the bread and eat immediately, with a glass of red wine.

Romesco Sauce, Ramps, Potatoes

ROAST TINY POTATOES

1 lb tiny potatoes, cleaned and dried
2 tbsp olive oil
sea salt and freshly ground pepper
few sprigs fresh thyme, roughly chopped or torn

Preheat the oven to 375F.  Toss ingredients together.  Roast for 20 to 25 minutes.

GRILLED RAMPS

1/2 lb ramps, cleaned and dried
1 tbsp olive oil
sea salt and freshly ground pepper

Trim the roots from the ramps and brush or spray them with the olive oil.  Salt and pepper them.  On a grill or stovetop ridged griddle, cook the ramps for about 5 minutes, turning once.

ROMESCO SAUCE

1 1/2 pounds tomatoes, about 4 medium
1 large head garlic
1/2 cup extra virgin olive oil
Sea salt and freshly ground pepper
1/2 cup slivered blanched almonds
1 chipotle chile from a can
2 tbsp sherry vinegar
1 slice white bread, crusts removed and discarded

Preheat the oven to 350F.  Cut the core out of the tomatoes, turn them over and give them a quick squeeze to remove some of the seeds.  Cut a “lid” off the garlic bulb at the pointed top.  Put the tomatoes and the big part of the garlic into a baking dish and drizzle with 2 tbsp of the olive oil.  Salt and pepper them and roast for about 1 hour, until they are caramelized and fragrant.  Let cool completely.

Take the raw bits of garlic out of the remaining part of the bulb. Toast the almonds in a dry fry pan over medium heat, shaking the pan constantly as you would if you were making popcorn.  Let them cool completely.

Drip the raw garlic into the food processor while it’s running.  Add the tomatoes, almonds, chile, a teaspoon of salt, and squeeze the roast garlic into the bowl, discarding the papery skin.

Process until smooth but still textured.  With the processor going, drizzle the remaining olive oil in a stream, as you would a mayonnaise.  Add the white part of the bread and the  vinegar and adjust seasonings.  Store in fridge.

Oeufs a la Neige

Oeufs à la Neige

serves 6

for the custard sauce:
2 cups milk
6 egg yolks, room temperature
1/4 cup granulated white sugar
1 tsp natural vanilla extract
1/4 cup scotch or whisky

Bring the milk almost to a boil over low heat in a medium saucepan. In an electric mixer, beat the egg yolks with the sugar until they become aerated and lemony in color.  Add the vanilla.

Whisk in half the hot milk and return that to the saucepan with the rest of it.  Heat on low, stirring constantly with a wooden spoon until it thickens slightly.  The custard should coat the spoon and, if you draw your finger on the back of it, it should leave a clear trail. Immediately remove it from the heat, put it in a bowl and let it cool. Whisk in the scotch.

for the meringue pillows:

6 egg whites, room temperature
1 1/2 cups granulated sugar
1 tsp natural vanilla extract

Beat the egg whites in the bowl of a super-clean electric mixer. Add the sugar gradually, letting the whites absorb it bit by bit.  Add the vanilla and beat until the meringue is glossy and holds stiff peaks.

Bring a pot of water to boil and turn it down to a gentle bubbling simmer.  Drop tablespoons of meringue onto the water and poach them, turning once, for about 2-3 minutes.  It works best if you give them a lot of room and use an oval shaped spoon.  They will expand while cooking, but get smaller again when removed. 

Remove them with a slotted spoon and drain on paper towels.

for the caramel drizzle:
1/2 cup granulated white sugar
2 tbsp water

Put the sugar in a small heavy pot with the water.  Pot should be super-clean.  Swish the sugar with the water around so it is distributed evenly.  Bring it to a boil with the heat under it, not coming up the sides of the pot.  Keep a watch on it  - it will first become a slightly yellow bubbly syrup, then a more golden one, then a dark brown caramel.  As soon as it gets darker, remove from the heat.

To Serve:

Put some of the custard sauce in the bottom of 6 individual bowls and distrubute the meringue "eggs" on top of it.  Drizzle the caramel while hot, with the tines of a fork.  Serve right away.

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Salade Nicoise with Maple Glazed Salmon

Salade Nicoise with Maple Glazed Salmon
serves 2-4

2 tbsp maple syrup
1 tbsp soy sauce
1/4 tsp cayenne
3/4 pound filet of salmon, preferably wild
1/2 lb tiny new potatoes
1/2 lb green beans, preferably skinny haricots verts
2 cold hardboiled eggs
2 tbsp black olive paste
enough red leaf lettuce and frisee
1 tsp Dijon mustard
1/4 cup rice wine vinegar
1/4 cup olive oil
seasalt and fresh ground pepper to taste

Preheat the oven to 475F.  Combine well the maple syrup, soy and cayenne.  Dry the salmon with a paper towel and place in a baking dish.  Thoroughly coat the fish with the glaze and bake in the oven for about 15 minutes.  It is traditional and delicious to let it be rare inside. Let cool completely.

Steam the potatoes until tender but still somewhat firm inside, about 15 minutes.  Let cool completely.  Steam the green beans until they are barely cooked and still very crunchy, about 2-3 minutes.  Let cool completely.

Whisk together the mustard, vinegar, and olive oil and season to taste.  Compose the salad on a platter of greens and drizzle it generously with the dressing.

Asian Cucumber Salsa

Asian Cucumber Salsa
2 Persian or Kirby cucumbers (1/2 lb.)
1 shallot, about 1 oz
2 tablespoons rice wine vinegar
1 tablespoon lemon or lime juice
1 tablespoon sesame oil
1 tablespoon white sugar
1/4 teaspoon seasalt
2 tablespoons chopped fresh cilantro or fennel fronds

Peel and dice the cucumbers small.  Cut the shallot in half and slice as thin as possible.  In a glass or ceramic bowl whisk together the rest of the ingredients and add the cucumber and shallot, tossing lightly.  The salsa needs to be served soon after making it and doesn't refrigerate well.

Serve on grilled fish or chicken breast, as above, which was sprinkled with salt, black pepper and cayenne, then sauteed in butter.

Red Wine Tart

RED WINE TART

pie pastry, enough to line an 8" tart pan
1 teaspoon corn starch
1 teaspoon ground cinnamon
1/4 cup white sugar
1 egg
1/2 cup red wine

Roll out the pastry and line the tart pan as usual.  Preheat the oven to 375.  Refrigerate the shell for 20 minutes and line it with parchment paper and about a pound of dried beans.  Bake it for about 15 minutes near the bottom of the oven. Take out the beans and let it cool while you mix the remaining ingredients together with a whisk.  Turn the oven down to 350F.  Pour filling into the shell and bake until it is set, about 20 minutes.  Let cool completely.

Brussels Sprouts: Roast and Sauteed

SAUTEED BRUSSELS SPROUTS
1 lb Brussels Sprouts
4 tablespoons butter
salt and pepper to taste

Rinse, trim and slice the Sprouts thinly.  Heat a heavy pan, add the butter and cook the sprouts over medium heat, stirring regularly with a wooden spoon. Season with salt and pepper to taste.

ROAST BRUSSELS SPROUTS   
1 lb Brussels Sprouts
2 Tbsp butter
2 tsp honey
2 tsp lemon juice
2 tsp soy sauce or Bragg's
salt & pepper to taste

Turn the oven on the 375.  Rinse the sprouts, dry them and trim the stems.  Cut them in half lengthwise so each half has a bit of stem holding it together.   In a roasting pan just big enough to hold the sprouts in a single layer, melt the remaining ingredients together. Add the sprouts and stir well to coat them with the mixture.  Roast for about 25 minutes, stirring occasionally, until tender and starting to brown.

Creamy Cheddar and Parsley Polenta Pudding

Creamy Cheddar and Parsley Polenta Pudding

1 qt water
2 tsp salt
3/4 cup polenta
2 tablespoons butter, plus 1 more to butter the quiche pan
1 shallot, minced
1 garlic clove, minced
1/4 cup chopped Italian parsley
4 oz cheddar cheese, small cubes or shredded
1/4 cup parmesan
salt to taste and fresh ground pepper

Bring water to a full boil with salt.   Whisk in the polenta in a steady stream.  Lower heat and cook gently, stirring constantly, for 25 minutes.  Melt butter in a pan and sweat the shallot and garlic gently over medium heat, until their fragrance is released and they soften, about 5 minutes.  Add to the polenta along with herbs and cheddar. Pour into a buttered quiche pan and sprinkle the parmesan on top.  Add salt and pepper to taste.  Place under broiler until the top is brown and bubbly, about 5 minutes.  Serve immediately, with a big spoon.

Saffron Marinated Fish

Saffron Marinade for Fish
1 big pinch saffron threads, about .04 of an ounce
1/4 cup good olive oil
1 large shallot, minced
3 large sprigs fresh thyme, leaves removed
1/4 teaspoon lemon zest fresh ground black pepper to taste
2-3 pounds white fish such as halibut or seabass
seasalt to taste

Soften the saffron in a couple of tablespoons of boiling water, letting it sit for 10 minutes,  or dry toast it briefly, then  grind it with a mortar and pestle.  Mix with the rest of the ingredients  in a glass or pottery dish.  Coat the fish completely.  Cover with plastic wrap and marinade in fridge for at least 4 hours or at room temperature for an hour.   Grill, bake or steam the fish until it is cooked and begins to flake but is still very moist inside.  Any remaining marinade can be used to nap the finished fish.

Butter Tart

BUTTER TART

makes 12 tarts

12 pre-made tart shells or your own pie pastry rolled, cut and put into 12 muffin cups

2 eggs
1/2 cup white sugar
1/2 cup dark brown sugar, packed
1/4 tsp lemon zest
1/4 tsp cinnamon
pinch salt
4 tablespoons softened sweet butter
optional: 1/2 cup dried currants or toasted chopped hazelnuts or mixture of the two

Freeze the tart shells and pre-bake them in a pre-heated 400F oven for 7-10 minutes, until just cooked.  Let cool.

Put the eggs in the bowl of an electric mixer and turn the whisk on.  Mix well and add the sugar, zest, cinnamon and salt.  Whip until creamy and light.  Add the butter and beat together well.

If you are using currants or nuts, place equal amounts into the baked tart shells.  Divide the liquid mixture among the tart shells and bake for 15 minutes, until the tops are brown and bubbling.  Cool completely.  Actually better the second day.

 

Lemony Fennel Salad

Lemony Fennel Salad
serves 4-6 as a side

1 fennel bulb, between 3/4 and 1 pound
1/2 orange or red bell pepper
juice of one lemon, approximately 1/4 cup
1/4 cup extra virgin olive oil
salt and pepper to taste

Wash the fennel bulb and trim the ends.  Reserve some of the green fronds and chop enough to make about 2 tablespoons.  Slice the fennel bulb very thinly and place in a glass or ceramic bowl.  Slice the bell pepper thinly and add that to the fennel along with the chopped fronds, lemon juice, olive oil and salt and pepper.  Toss well and let stand at room temperature about 30 minutes, tossing occasionally, before serving.

Fettucine with Reduced Balsamic Vinegar

Fettucine with Reduced Balsamic Vinegar
serves 4-6 as a generous side

1 cup dry white wine
1 cup inexpensive balsamic vinegar
1 tablespoon extra virgin olive oil
1 pound fresh fettucine noodles
salt and pepper to taste
2-3 tablespoons chopped fresh herbs such as flatleaf parsley, tarragon, or cilantro

Combine the wine and vinegar in a sturdy saucepan and bring to a boil. Turn down heat immediately so it doesn't boil over and maintain it so the mixture boils relatively rapidly.  Reduce until there is 1/4 cup left of syrupy liquid, about 25 minutes.  Remove from heat and reserve.  Cook the fettucine, which will take about 3 minutes in rapidly boiling, salted water.  Drain well.  Add the oil to the vinegar reduction and toss the fettucine with the sauce, coating them well. Add salt and pepper to taste and toss with the herbs.

In the platter shown below, we've paired this up with steamed salmon and a lemony fennel salad, which is tart enough to serve as a kind of relish for the fish.

Apple Crumble with Almond Flour

Apple Crumble with Almond Flour
Serves 6

5-6 granny smith apples, 2 1/2 pounds
1/4 cup brown or raw sugar, packed
1/2 tsp cinnamon
2 tablespoons lemon juice
2 tablespoons bourbon

1/2 cup all-purpose flour
1/2 cup almond flour
1/2 cup brown or raw sugar, packed
pinch salt
1/3 cup rolled oats
1/2 tsp powdered vanilla or orange zest
5 Tbsp cold sweet butter, in chunks

Preheat the oven to 350 F.   Peel and core the apples, cut into 1” cubes.  In a non-reactive bowl, toss them with the sugar and cinnamon, then the lemon juice and bourbon.  Spread evenly onto a glass or ceramic 9 1/2”pie plate. 

In the bowl of a food processor, mix the two flours together with the brown sugar and salt.  Add the oats and vanilla or orange zest and mix briefly so as to not over chop the oats.  Add the butter and pulse until the mixture resembles a coarse sand.  Cover the apples evenly with the mixture and bake 55-60 minutes, until the top is golden and the sides are bubbling gently.

Serve warm with vanilla ice cream, crème fraiche, or whipped cream.

Moong Bean Indian Dinner

MOONG BEANS

2 tbsp olive oil or ghee
2 jalapenos, minced
1-inch knob ginger, peeled and minced
2 garlic cloves, minced
2 carrots, chopped fine
1 medium yellow onion, chopped fine
salt to taste
2 –3 Tbsp good, fresh curry powder
1 pound dry moong beans
1/4 cup tomato paste
2 tablespoons chopped dry cilantro or dill

Pick over the dry beans and discard any that don’t look nice.  Rinse well in cold water.  In a large soup pot, add the olive oil or ghee, and sautee the jalapenos, ginger, garlic, carrots and onion over medium heat with a pinch of salt until they begin to soften, about 5-7 minutes.  Add the curry powder, stir well to combine, and cook, stirring constantly, for another 2 minutes.

Add the beans and 2 quarts fresh water.  Do not add more salt yet as this slows the cooking process.  Bring to a boil over high heat, then reduce to low-medium and cover.  Cook until they are very soft, stirring regularly from the bottom, and adding more fresh water if necessary.  They will cook in about an hour.  Add the tomato paste and salt and cook another 15 minutes.  Adjust seasonings.  The mixture should be somewhat soupy as the beans continue to absorb water as they cool.  Can be made the day before and reheated with a little water in the bottom of a clean pot.  Serve in a beautiful deep dish, sprinkled with the fresh herbs.

CILANTRO SAUCE

1 bunch cilantro, washed and dried
1 cup coconut milk
1/2 tsp salt
pinch cayenne

Place the ingredients in a food processor or blender and puree. Adjust seasonings if necessary.  Can be made the day before and stored in the refrigerator.

CUCUMBER RAITA

16 oz yogurt, preferably thick Greek-style
1 cucumber, peeled, seeded and chopped fine
1 tsp rosewater, or more to taste
salt and pepper to taste

Mix ingredients together in a bowl.  Should be made on the same day as serving but refrigerated until ready to use.

PICKLED RED ONION RINGS

3 small red onions, sliced in 1/4 inch rings
1/2 cup red wine vinegar
1 cup fresh water
1 teaspoon seasalt
3 whole cloves
1 3” cinnamon stick

Put all ingredients except for onions in a pot over high heat and bring to a boil.  Add the onions and immediately remove the pot from the heat.  Pour mixture into a glass or ceramic bowl and allow it to cool at room temperature for about an hour before serving.  Can be made the day before and stored in the refrigerator.

Roast Acorn Squash

Roast Acorn Squash
2 large acorn squash, 3-3 1/2 pounds
2 tablespoons maple syrup
2 tablespoons butter
2 tablespoons balsamic vinegar
1 tablespoon soya sauce
2 tablespoons olive oil
1/2 teaspoon seasalt
freshly ground pepper
2 tablespoons fresh thyme leaves, plus more for garnish

Heat the oven to 400F.  Peel and seed the squash and cut into 1" cubes.  In a small saucepan, warm the syrup, butter, vinegar, soya sauce, 1 tablespoon of the olive oil, and salt, until the butter is melted. 

In a roasting pan, add the remaining tablespoon of olive oil and coat the bottom well.  Toss the squash with the warm braising liquid and spread evenly on the pan.  Grind some pepper and sprinkle the thyme on top.  Roast, shaking or turning occasionally with a metal spatula, until tender inside and caramelized on the outside, about 30 minutes. Sprinkle with a little more salt, if necessary, and serve sprinkled with more fresh thyme leaves.  Makes a good quart, enough for 4-6 people as a side dish.

Cheese Fondue

CHEESE FONDUE
serves 4 people or 8 actresses as an appetizer

1 pound strong cheese such as gruyere or raclette
2 tablespoons cornstarch
1 clove garlic, cut in half
1 cup dry white wine
1 teaspoon fresh lemon juice
splash of kirsch or fragrant gin
fresh ground pepper to taste
fresh ground nutmeg to taste
1 crusty baguette cut into 1inch cubes

Grate the cheese and toss it with the cornstarch to coat it thoroughly. Rub the inside of the fondue pot with the cut side of the garlic halves and discard the cloves. 

In a pot over medium heat, warm the wine with the lemon juice and kirsch/gin until it is hot but not boiling.  Add a handful of cheese at a time, stirring with a wooden spoon.  Once melted, add another handful. 

Continue until all the cheese has been melted into a nice gooey sauce.  Add pepper and nutmeg to taste.  Transfer to the fondue pot, lighting the flame underneath, and serve immediately with bread cubes.

Hugger-In-Buff

Hugger-in-Buff
taken from the book "Famous Atlantic Provinces Fish Recipes"

Shred and freshen 3/4 pound of freshened salt codfish.  Change the water several times.  Add 2 1/2 cups of diced potatoes and cook together.

Cut 1/2 pound salt fat pork in small cubes and fry with 1 large onion, sliced.  Drain potatoes and fish and serve with the pork scraps and onion.

Butter may be used instead of the pork scraps.  Serves 6.

Celery Fritters

From the Spry Cookbook "What Shall I Cook Today?"

Celery Fritters
2 eggs, beaten
2 cups cooked celery, cut in pieces
2 tablespoons parsley, chopped fine
3/4 teaspoon salt
dash of pepper
1/2 teaspoon soda
1 teaspoon warm water
1/2 cup fine breadcrumbs

Mix beaten eggs, celery, parsley, salt and pepper....Dissolve soda in warm water; add to celery mixture...Add bread crumbs and shape mixture into cakes...Fry in deep Spry (375F) until golden brown.  Drain on absorbent paper...Makes 12 fritters.

Lobster Savory Canapes

Lobster Savory Canapes
from "The Modern Method of Preparing Delightful Foods"
by Ida Bailey Allen

6 diamond-shaped pieces white bread
1/2 cup minced lobster
1 teaspoon minced green pepper
1 teaspoon minced, stuffed olives
Mazola mayonnaise
whole stuffed olives
capers

Fry the bread in deep Mazola hot enough to brown it in forty counts, drain on crumpled paper and spread with a paste made of the minced lobster, olives, green peppers and mayonnaise.  Decorate around the edges with the capers and put a whole stuffed olive in the center of each.

Green Beans with Garlic

GREEN BEANS WITH GARLIC

24 garlic cloves
1/4 cup extra virgin olive oil
1 1/2 pounds French green beans, stems removed
seasalt and freshly ground black pepper to taste

Preheat oven to 350 F.  Toss 18 of the garlic cloves with half the olive oil and place on a small sheet pan.  Sprinkle with seasalt and roast in oven until golden brown, about 15 minutes.

Bring a large pot of salted water to boil and cook the beans for 2 minutes.  Immediately remove and dump in a bowl of cold water.  Remove and dry.

Chop the remaining 6 garlic cloves very finely.  Sautee in the remaining olive oil with a pinch of salt until it bubbles, then turn off the heat.  Garlic should not color, but should just release its flavor.  Toss this mixture with the green beans and garnish with the roast whole cloves.

Phoebe Garlicky Ginger Salad Dressing

PHOEBE GARLICKY GINGER SALAD DRESSING

1 tablespoons Dijon mustard
2 inch knob ginger, for 2 tablespoons minced
3 large cloves garlic, for 1 tablespoon minced
1/3 cup fresh lemon juice
1/2 cup extra virgin olive oil
1/4 teaspoon cayenne pepper
Braggs or seasalt to taste

Whisk all ingredients together.  Let sit at room temperature as you prepare the salad.   Makes a scant cup of dressing.

Use at least 10 ingredients for the salad, I recommend the following:
red leaf lettuce
red onion
belgian endive
avocado
tomato
pear
red bell pepper
cucumbers
arugula
feta cheese
sunflower seeds.

Ripe Tomatoes and Thyme Poached in Olive Oil

RIPE TOMATOES AND THYME POACHED IN OLIVE OIL

1 1/2 to 2 pounds very ripe tomatoes
5 whole garlic cloves, lightly smashed
12-15 sprigs fresh thyme
1/2 cup olive oil
1 teaspoon seasalt
Freshly ground black pepper

Cut the tomatoes into 8 pieces each and place in a saucepot.  Add the rest of the ingredients and bring to a boil.  Immediately turn down to lowest possible flame and cook uncovered for 1/2 hour.  It will be soupy and chunky, both.  Adjust seasonings and let cool to room temperature.  Serve as a first course in individual bowls with a large chunk of fresh goat cheese on top and crusty bread.

Warm Artichoke Gratin

WARM ARTICHOKE GRATIN
Serves 4-6       

1 can artichoke bottoms or quarters       
1/2 stick (4 Tbsp) unsalted butter            
3 cloves fresh garlic, coarse chop            
1/2 to 3/4 cup dry white wine       
salt & ground pepper to taste

Drain the artichokes completely, squeezing out excess water.  Chop them coarsely.

Heat a skillet, add all the butter minus 1 tablespoon.  You will put this on top of the gratin later.  Add garlic and cook gently until soft, about 5 minutes, stirring.  Don’t let it brown.  Add artichokes, cook gently another 5 minutes, until heated through and soft.  Turn up heat, add 1/2 cup white wine and cook, stirring, until the liquid reduces but mixture is still very moist.

Put in food processor or blender and puree.  If it is too thick, splash in more white wine.  Season with salt and pepper to taste.

Put in an individual sized gratin dish and even out top.  It will be about one inch thick.  Dot with bits of remaining butter, grind fresh pepper on top.  Place under the broiler until the top bubbles and browns, about 5 minutes.

Serve right away with fresh baguette or rustic country bread.  Nice with dry Cava,  Proseco, or Champagne.

Steamed Artichokes

STEAMED ARTICHOKES

With a very sharp knife, remove the stem very close to the body of the artichoke and pull off a few of the thicker leaves from the bottom exterior.

Cut off about an inch from the tip of the choke.

With a pair of kitchen scissors, snip the prickly top off all the remaining leaves.

If you want to be fussy and French about it, you can tie a cut round of lemon on the top and the bottom of the choke, and tie it with kitchen twine. It will still cook without this if you don’t have the time, but the lemon keeps the choke from discoloring, the string will prevent the outer leaves from falling off, and it will be nicer.

Put the chokes in one layer in a pot that just holds them, standing up, in boiling, salted water that reaches about 2 inches up their sides.  Cover and simmer for 20-40 minutes, depending on their size. They are cooked when a thin knife inserted in the center goes in easily.

They can be served warm, but are easier to deal with if you allow them to cool completely in the fridge,  Either way, spread the leaves gently open and locate the purplish inner leaves in the center. Pull them out firmly.  Underneath, there should be furry bits that would one day become very beautiful, fragrant blue flower petals.  With a small spoon, scrape these out gently without damaging the heart underneath.

Now you have created a little bowl that will hold some kind of delicious dip or dressing.  Once the leaves have been eaten – only the little sweet ends, of course -- the heart will be revealed which is, or course, the tastiest prize of all.

Couscous Salad

COUSCOUS SALAD
serves 4-6

4 cups cooked, chilled couscous
1/2 small red onion, chopped small
4 red radishes, chopped small
2 carrots, peeled and chopped small
1 cup fresh green peas, blanched 2 minutes
1 cup parsley leaves, finely chopped
1/2 cup mint leaves, finely chopped
1/2 cup extra virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon chipotle Tabasco
salt and freshly ground pepper to taste

Mix together all ingredients from couscous through mint leaves. Whisk together the remaining ingredients and toss with the couscous mixture.  Adjust for salt and pepper.  If it is a little dry, add a little more olive oil.

 

Ricotta, Radish & Herb Crostini

RICOTTA, RADISH  AND HERB CROSTINI

1 rustic bread loaf, sliced into 1/2” pieces
1/4 cup extra virgin olive oil for brushing
1 cup (8 oz) good ricotta
1/2 tsp fine sea salt
1 bunch red radishes (about 6 oz of radishes)
2 Tbsp extra virgin olive oil
1/2 tsp salt
fresh ground pepper
1/4 cup fresh chopped oregano leaves

Brush the bread slices with olive oil, toast in the oven at about 400F, turning them over once. They will be crispy. At this point you can store them in a paper bag over night if you wish.

Add salt to the ricotta, mix well.  Taste for seasoning.

Cut the radishes in very small dice and toss with olive oil, salt and a generous amount of pepper. Let sit 10 minutes at room temperature.

When ready to serve, spread toasts with a layer of ricotta, then fresh ground pepper and a drizzle of olive oil. Bake in 350F oven until warm, just about 5 minutes. Top with the radish salsa. Put on a large platter and scatter with fresh oregano. Serve immediately.